- 125g butter, chopped
- 125g Old Gold Moccona Dark Chocolate
- 3 eggs, lightly whisked
- 335g white sugar
- 115g plain flour
- 30g cocoa powder
- 1 tbsp vanilla extract
- Pinch of salt
Heat the oven to 180 (160 fan forced).
Line a 20cm x 20 cm x 5m brownie tin with baking paper.
Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don't let the bowl touch the water). Stir with a metal spoon until melted.
Meanwhile, in a larg enough bowl, mix the dry ingredients.
Once butter and chocolate has melted, pour into dry mix bowl, add eggs & vanilla and combine well.
Pour mixture into prepared pan and bake for 30-40 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging.
Set aside to cool completely, then slice the brownies as big or small as you wish.